Randys Famous Margarita Recipes

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PARKER'S FAMOUS MARGARITAS



Parker's Famous Margaritas image

This is the signature drink at my in-law's home. My father-in-law developed a taste for margaritas made from scratch during the summer they spent in Zihuatanejo during the 1960s. After decades of tinkering he has arrived at this foolproof recipe for the ultimate Mexican cocktail.

Provided by squawk93

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5m

Yield 4

Number Of Ingredients 7

5 fluid ounces tequila
3 fluid ounces fresh lime juice
1 fluid ounce sweetened lime juice
3 fluid ounces triple sec (orange-flavored liqueur)
ice cubes
1 lime, cut into wedges
rimming salt

Steps:

  • Measure the tequila, lime juice, sweetened lime juice and triple sec into a cocktail shaker and add a generous scoop of ice. Cover and shake until the shaker is frosty, about 30 seconds.
  • Rub a lime wedge around the rim of a margarita glass and dip in salt. Fill each glass with ice. Strain equal amounts of the cocktail into the glasses to serve. Garnish with a lime wedge.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 14.9 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 2.3 mg, Sugar 12.5 g

MARGARITAS



Margaritas image

Provided by Robin Miller : Food Network

Categories     beverage

Time 5m

Yield 1 drink

Number Of Ingredients 7

2 parts tequila
1 part orange-flavored liqueur (recommended: Grand Marnier)
Splash lemon juice
Splash lime juice
1 part lemonade concentrate
Pinch sugar, optional
Kosher salt

Steps:

  • In a blender, add tequila, orange-flavored liqueur, citrus juices, lemonade concentrate, sugar (if desired) and crushed ice (if desired or to desired frozen consistency). Blend mixture until smooth and pour into salted glasses. Serve and good drinking!

RANDY'S FAMOUS MARGARITA



Randy's Famous Margarita image

The secret is the amaretto. We made 7 different versions of the same margarita to find the perfect flavors. . .it was a fun day to say the least! We juiced our own limes and oranges which I highly recommend.

Provided by januarybride

Categories     Beverages

Time 5m

Yield 12 oz, 2 serving(s)

Number Of Ingredients 6

3 ounces tequila
4 ounces fresh lime juice
1 ounce fresh orange juice
1 ounce triple sec
2 teaspoons sugar (we preferred it with 1 packet of Splenda)
3 ounces Amaretto

Steps:

  • Shake together all ingredients and serve over ice.

ULTIMATE MARGARITA



Ultimate Margarita image

Provided by Tyler Florence

Time 5m

Yield 4 servings

Number Of Ingredients 10

1 lime, halved
Coarse salt
1/2 cup freshly squeezed lime juice, from about 4 limes
1 tablespoon sugar
1/4 cup orange-flavored liqueur (recommended: Grand Marnier)
1/4 cup Triple Sec
1 cup gold tequila
Ice
1/2 can good quality lager-style beer
Lime wheels, for garnish

Steps:

  • To salt the margarita glasses, rub the outside rims of 4 big glasses with a cut lime and press them lightly into a plate of kosher salt, to coat.
  • Combine the lime juice, sugar, orange liqueur, Triple Sec, tequila, and a big handful of ice in a cocktail shaker (or blender). Shake the margarita really well, for a good 20 seconds, add a splash of beer and strain into the salt rimmed glasses filled with ice. Garnish with a lime wheel.

THE PERFECT MARGARITA



The Perfect Margarita image

Mastering the margarita requires a certain amount of practice, but once you dial-in your perfect ratio, it's a really easy cocktail to replicate. The classic recipe is 3 parts tequila, 2 parts triple sec, and 1 part freshly squeezed lime juice, and you should probably start off pretty close to that, but my personal favorite proportions are 4-3-2.

Provided by Chef John

Categories     Drinks Recipes     Cocktail Recipes     Tequila Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 8

1 lime wedge
1 pinch coarse sea salt to taste
1 large ice cube
ice
2 fluid ounces white tequila
1 ½ fluid ounces triple sec
1 fluid ounce freshly squeezed lime juice
1 slice lime

Steps:

  • Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
  • Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 30.4 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, Sodium 330.6 mg, Sugar 19.9 g

RANDY'S ALMOST FAMOUS CHILI



Randy's Almost Famous Chili image

I developed this Chili recipe several years ago & I won 2nd place in a local chili contest. It's become a family & friend favorite...my brother-in-law is considered a "chili connoisseur" & he says it's the best he has ever had! One time, a friend's wife ate 5 bowls of it, that I KNOW of.....YIKES!!! Hope you enjoy it, too! BTW....I do NOT put in kidney beans or macaroni, but you do whatever you like. IMO that's a darn good way to ruin chili!!!

Provided by Ackman

Categories     Onions

Time 8h30m

Yield 1 large crockpot, 10-12 serving(s)

Number Of Ingredients 14

3 -4 lbs ground chuck
1 large Spanish onion, coarsely chopped
2 -3 stalks celery, coarsely chopped
2 -3 garlic cloves, chopped fine
1 1/2 teaspoons Lawry's Seasoned Salt
1 (28 ounce) can whole tomatoes, undrained
1 (28 ounce) can crushed tomatoes
2 cups tomato juice
1 (10 ounce) can green chilies, drained & chopped (I use the mild)
2 tablespoons chili powder
2 tablespoons sea salt
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin seeds
2 -3 teaspoons hot sauce (I use TRAPPEY'S)

Steps:

  • In a large dutch oven or skillet, melt 2 T. butter flavored CRISCO.
  • Add the first 4 ingredients & season with the LAWRY's.
  • Cook & stir occasionally, until all pink is almost gone & vegetables are soft, but not brown.
  • Drain well.
  • Place in a large crockpot.
  • Add remaining ingredients.
  • Using your hands, crush the the whole tomatoes.
  • Stir well.
  • Cook on low setting for 6-8 hours, stirring occasionally.
  • Correct the seasonings to your taste.
  • Best if cooled & reheated the next day.
  • Serve with a crusty bread or corn bread.
  • ENJOY!

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